Sweet Potato-Halva Brownies

Sweet potato brownies are the perfect chocolatey, rich and flavorful vegan, gluten-free dessert and they only get better when topped with a nutty-sweet halva glaze.

You might not know this about us, but we get really excited about sweet potatoes. Not only are they the most nutritious member of the potato family, but in our opinion, they are also the most delicious – and, more importantly, the most versatile. Which is why they are the centerpiece of our sweet potato brownies. We know what you’re thinking: Sweet potatoes? In brownies? You bet. While sweet potatoes may not be the first ingredient you would think to put into brownies, any vegetarian, vegan, or Passover observer will tell you that creativity in the kitchen is the name of the game. Luckily, there is unexpected magic in sweet potato brownies, which combine mashed sweet potatoes (surprise!), melted chocolate, coconut oil, cocoa powder, almond flour, and maple syrup.

These sweet potato brownies are packed with moisture and flavor, and they have a lot less fat than regular brownies. (I mean, the almond flour basically makes it a protein.) And when you top these babies with halva frosting, sweet potato brownies are hands-down delicious. For those who have yet to experience the glory of halva, allow us to introduce you. Halva is a crumbly yet creamy middle eastern confection made of tahini (ground sesame paste), nut butters, or beans – though tahini-based halva is by far the most popular. First-timers sometimes find the taste unique, but it’s only a matter of time before they fall in love. Walk through any shuk (market) and you will find mounds of halva on mouthwatering display, in a range of flavors from vanilla to cinnamon, pistachio, chocolate and marble. Go ahead and ask for a taste; you’ll thank us later.

While making halvah is an art form, whipping up halvah frosting to top your sweet potato brownies is a snap. All you need is tahini, powdered sugar, vanilla and some cardamom to give it a rich, middle-eastern kick. (Those who don’t eat kitniyot on Passover will, sadly, have to skip the halvah, or make regular frosting and pretend it has that nutty tahini flavor.) Spread the frosting on thick, and try your best not to drool. (Pro tip: while waiting to serve your sweet potato brownies, use leftover tahini aside as a dip for vegetables, to spread on toast, or just eat it straight out of the container with a spoon.) With a little creativity and not too much elbow grease, sweet potato brownies make for a chewy, chocolatey, rich and flavorful vegan, vegetarian, and Passover-friendly dessert. With one bite, your guests will lose their minds – especially when you tell them your not-so-secret
ingredient.

Preheat the oven to 350F. Line 8×8 inch baking pan with parchment paper (we like to spay the bottom and sides of the pan before placing the paper, so it sticks well)

Boil the diced sweet potatoes until tender (this should take about 10-12 minutes). Drain them, let them cool slightly, and mash them with a fork or potato masher (yields approximately 1⅓ cups mashed). Set aside

Combine the almond flour, mini chocolate chips, arrowroot powder and salt in a small bowl and mix well. Set aside

Combine the chocolate chips, cocoa powder, coconut oil and milk in a large bowl. Microwave at 20-second increments, until the chocolate, has melted (the mixture will be thick). Add the maple syrup and stir well to combine

Add the mashed sweet potatoes and mix well. Gently add the flour mixture and mix until just combined. Transfer the batter to the lined baking pan and bake for 35 minutes. Let them cool completely before adding the glaze

In the meantime, prepare the glaze. Whisk all the ingredients until smooth and spread on top of the cooled brownies